Mushroom cracker
Ingredients
The mushroom cream
- 600 g button mushrooms
- 3 shallots
- 2 sprigs thyme
- 4 g salt
- 250 g vegetable broth
The mushroom cracker
- 300 g mushroom cream
- 50 g tapioca powder
Instructions
The mushroom cream
- First chop the mushrooms. Then cut the shallots in half and clean them. Now chop them.
- After glaze the shallots on a medium heat.
- Then add the mushrooms and pan fry them till they start to color. Add salt and the thyme leaves for seasoning.
- Once the mushroom have colored deglaze the pan with the broth and reduce it completly.
- Then transfer it into a blender and blend it till smooth.
The mushroom cracker
- Mix the mushroom cream with the tapioca powder till smooth.
- Now spread it on a mushroom mold and then bake it at 130 °C for around 20 minutes.
- After that when still hot remove it from the mold to prevent it from breaking.
- Now let it cool down and they are ready to be served! I dust the top with a thin layer of mushroom powder for a nice effect.
